It's hard to tease out what takes a bar from middling watering hole to travel-worthy destination. After all, there are date bars and dive bars, beer bars and cocktail bars, hotel bars and dance bars; there are bars for music and celebrations, and there are quiet, empty bars for drinking yourself into a wallowing puddle of self-pity. But if there's one thing I've learned over my ever-so-extensive six years as an of-age drinker, it's that every bar can be improved by one simple addition: a sh*t-ton of games.
Since leaving the, shall we say, "cozy," confines of my parents' home, I've learned that not everybody has a kitchen with such "personality" (and, of course, some people have it much, much worse). Which is why potluck-style Thanksgiving etiquette can be exceedingly hard to lock down and deciding what to bring to somebody else's home can prove anxiety-inducing for guests and hosts alike. To make things a little easier, we've split some of our favorite travel-friendly Thanksgiving sides into easy-to-manage categories, from ready-to-eat to easy on-site preparations.
Whenever I hear that an acclaimed pizzeria has expanded with a second (let alone third) branch, I can't help but let loose a skeptical eyebrow raise, a tilt of the head, a smirk of a shrug. If you're like me, get ready for a pleasant surprise, because Rizzo's latest outpost is turning out pies that stand up to the original storefront's (and give them a run for their money, to boot).
Deviled eggs, a turchetta sandwich, and flaming punch! It's a day in the life of me, Associate Editor Niki Achitoff-Gray.
With plate glass windows and no liquor license to speak of, Arepera Guacuco seems to occupy an in-between space in the Bushwick restaurant scene, neither precursor to nor byproduct of the neighborhood's gentrification. It's a category unto itself, a cheerful space decorated with Venezuelan chachkies that has earned a loyal local following on the merit of its small, traditional menu of affordable, exceedingly well-executed arepas.
What actually sets one cut of meat above another depends on at least two industries, and often many, many more, from livestock producers to feedlots, transportation companies, packing plants, buyers, distributors, markets, and all the way to home kitchens and restaurant tables. On a recent trip to Colorado, I had the opportunity to follow the trail from ranch to market and see what the chain of production looks like to one local community in the mountains of Southwestern Colorado.
Tomorrow is Halloween and if you're anything like me, your cobwebs are up, your walls are appropriately blood-splattered, your pumpkins (which you've definitely submitted to our pumpkin carving contest) are casting their eerie, cackling shadows of doom. But...what's on the menu? From deviled egg eyeballs to bones of bread, we've got a slew of campy finger food projects to get you through your Halloween festivities in style.
Earlier this year, we told you about a $125,000 grant from NASA to fund the creation of a 3D printer. For space!
I was a little bit nervous as I peeled back the outer wrapping on my Whatchamacallit bar. Not just because it was uncharted territory, but because there's something about its packaging, its muted earth-tone color scheme, that just screams "1978!" But I don't mean mean 1978 as in the year the line started, I mean 1978 in the Yo-I've-been-sitting-on-this-shelf-since-1978 sorta way.
Sous-vide pork belly buns, seared scallops with pancetta and Brussels sprouts, a turkey (bourbon) and sage cocktail, and more! See everything we made this week, after the jump.
It was day five of their cross-country road trip when Kerry and David Nelson rolled into Salida, Colorado. They'd just taken a year off from their life in Philly to travel the country, and finding a place in the Southwest where they could eventually lay down roots wasn't far from their minds. It turned out to be an easier process than they could've imagined—for the Nelsons, Salida had it all: a thriving, receptive community, an active arts scene, and a stunning mountain vista.
What is fall for if not eating big bowls of warm things? And who does big bowls of warm things best? Okay, well, lots of people. But Indian food's definitely at the top of my list (no offense, grandma!). So get into the kitchen and shake off that chill—it's time for a hearty, warming Indian-inspired buffet. Curries, rice, breads, and more, right this way!
Regardless of which type of anchovy person you are, chances are you've experienced that moment of grocery store paralysis, staring down those colorful battalions of tiny filleted fish. Jar or can, cheap or expensive—which is the best and, more importantly, does it always matter? We decided to find out.
We're fielding any and all of your NYC restaurant questions. Email email@example.com with the subject line Ask the Critic to submit!
Pakistani-style chicken, a gnocchi soufflé, sparkling suman lemonade, and more! Take a look at everything we made this week.
From fried chicken and Philly pho to fire-breathing bar tenders in San Francisco, here's a look at everything we ate and drank this week.
Why settle on one dish when you can sample dozens? Oh right, NO REASON, that's why. Enter dim sum, the ancient Chinese art of making a whole lot of damn fine food, served small plate-style at exceedingly affordable prices. It is, at least through my humble, New-York-Jew-tinted glasses, the shining jewel in the Cantonese crown. But it's a pretty epic feat to tackle a real dim sum menu in your home kitchen, and one we prefer to leave to the pros. Instead, we've got a DIY menu designed to pack a whole bunch of our favorite Chinese recipes into some delicious, dim sum-sized packages.
Some colleges are renowned for their stellar dining programs. Mine...was not one of them. In the early days, we'd speak in hushed whispers of campuses rumored to serve farm-fresh produce and rare salmon steaks. Later, we merely shuffled along, eyes cast downward, loading our plates with ambiguously colored meats and scrambled eggs, fresh out of the cardboard box.
Fall may be just around the corner, but you can still get a concentrated dose (apply retroactively or prophylactically as needed) of the best produce—and happy-go-lucky escapading—the season has to offer. From tomato salad to peach and plum pie, here's a picnic menu that promises to leave you short at least one summer regret.
From classics like challah, kugel, and brisket, to some non-traditional and innovative twists, here are 17 recipes to kick off the Jewish New Year!
From the best crepes in Chicago to our favorite cocktails in Washington, DC, here's a look at everything we ate and drank this week.
If you've ever ordered a McFlurry, you know that it all boils down to the ultimate decision: M&M or Oreo. But here the thing. What if I told you that you could break free from your years of torturous bondage? What if I told you that there's something better, something bigger than a mere Oreo or M&M McFlurry?
With a general high esteem for all things cheesy popcorn, we set out to find the very best, cheesiest-cheddar-cheese-flavor-coated, finger-licking-good-est, poppiest popped corn in all the land.
In the few short months since I gleefully took on the role of Slice editor (aka Lady Slice), I've been lucky enough to add Associate Editor of Serious Eats to my honorific. And while juggling both roles has been a delightful exercise in time management, I am extraordinarily pleased to welcome Kate Andersen to the team as Slice's new Contributing Editor. What better way to get to know her than a good old-fashioned round of Pizza Obsessives?
We have an excellent key lime pie on this site, and a super-easy, sweet and salty icebox lime pie for those pressed for time. This pie is a hybrid of both: a real graham cracker crust filled with sweet-tart condensed milk-flavored custard, but even easier, cooler, and more refreshing than your standard pie.
Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=.
If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate!
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we.